Easy Tex-Mex Chicken with Pasta
1 tsp garlic olive oil
1 pound boneless chicken breasts, cubed
1 tsp minced garlic
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 celery ribs, chopped
1 tsp chili powder
1 can Rotel
2 cups chicken broth
2 cups elbow macaroni pasta
In a large skillet heat olive oil over medium-high heat; add chicken.
Cook and stir for 3 minutes, or until chicken is lightly browned.
Add onion, bell pepper, celery and garlic; cook and stir 2 minutes.
Add chili powder, rotel and chicken broth; bring to a boil.
Add pasta and cook, stirring occasionally, for 15 minutes or until pasta is cooked.